* Exported from MasterCook *
DOLMADAKIA (STUFFED GRAPELEAVES WITH RICE)
Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions -- more if desired
(shredded or minced finely)
1 3/4 c Rice
1 Lemon, juiced
- or more, to taste
Dill -- very finely chopped
1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper
Sautee the onion with half the oil. Add the rice and
let cook for a few minutes. Add the dill, the hot
water and salt and pepper. Boil for about 5 minutes.
Let it cool.
Steam the grape leaves and rinse with plenty of water
in a collander.
Wrap the rice mixture with the grape leaves. This is
the most difficult and time consuming part, although
after you are through it a couple of times you enjoy
it the most. It is better if two people work on it
simultaneously, talking, joking etc. You want to make
them small in size (about 1-2 inches.) Do not hesitate
to cut big leaves in half. Discard the central stem of
these leaves and if you can reduce (with a sharp
knife) any other tough stems it would be good. You
want to wrap the rice very tightly. You place the rice
in one end, fold from the short end and the two sides
and then roll while pushing the rice downwards to pack
it really tight. You have to do it a couple of times
to understand. If they are not tightly packed they
will unroll later. Also be careful to wrap totally, do
not leave any holes.
You arrange the dolmadakia in a casserole, tightly.
Make more than one layers. Add the lemon juice, the
rest of the olive oil and 1 1/2 cups of hot water.
Cover them with a plate or something to keep them in
place. Let them simmer for 35 minutes.
Serve then cold, with strained yogurt or taramosalata.
Enjoy.
Georgios
Posted by: rika@informix.com (Rika Tsitsinia)
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